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Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Uzelac
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless boneless chicken breast halves
3 tbls butter, room temp
1 1/2 tbls purpose flour
Additional flour
2 tbls olive oil
1/3 cup dry white wine
cup fresh lemon juice
cup canned low-salt chicken broth
cup drained capers
cup chopped fresh parsley

Directions:
Directions:
Place chicken between 2 large sheets of plastic wrap and pound lightly to thickness. Sprinkle chicken with salt and pepper. Mix 1 tbl butter and 1 tbls flour in a small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat, shake off excess.

Heat 1 tbl oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tbls butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Bon Appetit, March 1998
epicurious.com

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
30-45 mins
Personal Notes:
Personal Notes:
The lemon to wine mixture may take adjustment so be sure to taste along the way.....if in doubt, add more butter!

 

 

 

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